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Slow Cooker White Wine Chicken Stew

Slow Cooker White Wine Chicken Stew with tender bone-in chicken thighs simmered low-and-slow in a golden white wine broth. The result is a hearty, French-American style stew with mushrooms, pearl onions, carrots, and a Dijon-thickened finish.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 6 bone-in chicken thighs
  • 2 cup cremini mushrooms halved
  • 1 cup pearl onions fresh or frozen
  • 3 carrots sliced
  • 4 garlic minced
Stew base
  • 1 cup dry white wine
  • 2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 2 fresh thyme 2 sprigs
  • 1 fresh rosemary 1 sprig
Thickener and finishing
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp unsalted butter added at the end
  • 1 fresh parsley for serving
  • 1 crusty bread for serving
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 slow cooker

Method
 

Prep and assemble in the slow cooker
  1. Season the bone-in chicken thighs with salt and black pepper, then place them in the slow cooker along with the halved cremini mushrooms, pearl onions, sliced carrots, and minced garlic.
  2. Whisk together the dry white wine, chicken broth, tomato paste, and Dijon mustard, then pour the mixture over the chicken and vegetables so everything is covered.
  3. Add the thyme sprigs and the rosemary sprig, nestling the herbs into the liquid so they steep during cooking.
Cook low until the chicken is tender
  1. Cook on Low for 6-7 hours (or High for 3-4 hours) until the chicken is very tender and the vegetables are softened, with gentle bubbling around the edges of the broth.
Thicken, finish, and serve
  1. Stir together cornstarch and water to make a smooth slurry, then pour it into the stew while stirring.
  2. Turn the slow cooker to High and cook for 20 minutes until the broth is thickened and glossy, with steam visibly rising from the surface.
  3. Remove the thyme and rosemary sprigs, then stir in the unsalted butter until melted and the stew looks silky.
  4. Taste and adjust with additional salt and black pepper, then serve hot with fresh parsley and crusty bread for dipping.

Notes

For the richest flavor, use dry white wine you’d also drink and keep the herbs whole (remove the sprigs at the end). Store leftovers in the fridge up to 3 days in a sealed container; reheat gently until hot. Freezing is not recommended because the thickened broth can separate after thawing. Dietary swap: for a gluten-free version, ensure the cornstarch is certified gluten-free and serve with gluten-free bread.